Pad Kra Pao Tofu

🛒 Ingredients

• Extra-firm Tofu 170 g · 145 kcal
• Garlic cloves 10 g · 15 kcal
• Thai Bird's Eye Chilies 5 g · 2 kcal
• Green Beans 50 g · 15 kcal
• Holy Basil Leaves 25 g · 7 kcal
• Soy Sauce 20 g · 16 kcal
• Dark Soy Sauce 5 g · 5 kcal
• Vegetarian Mushroom Sauce 15 g · 15 kcal
• Granulated Sugar 5 g · 20 kcal
• Vegetable Oil 10 g · 90 kcal

👨‍🍳 Instructions

1. Press the extra-firm tofu for at least 15-20 minutes to remove excess water, then cut it into small cubes or crumble it.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the tofu and pan-fry until golden brown and slightly crispy on all sides; remove and set aside.
3. In the same wok, add a little more oil if needed, then add minced garlic and chilies. Stir-fry for about 30 seconds until fragrant.
4. Add the green beans (if using) and stir-fry for 2-3 minutes until slightly tender-crisp.
5. Return the fried tofu to the wok. Pour in the soy sauce, dark soy sauce, vegetarian mushroom sauce, and sugar. Stir well to combine.
6. Finally, add the holy basil leaves and stir-fry quickly for about 30 seconds until they wilt, taking care not to overcook them.
7. Serve immediately over hot jasmine rice, optionally topped with a fried egg if not strictly vegan.